Its a little hard to tell what you're talking about. If you're worried about the little brown clumps, those are almost certainly yeast if you dumped some dry yeast in there. If you're worried about the bubbles, its possible that the yeast started up a little secondary fermentation, or just served as nucleation sites for dissolved CO2.
On a side note, why did you decide to add more yeast? Was the gravity higher than expected? If the gravity was higher, its possible that you moved to secondary too soon before the yeast were finished in primary, which would explain the second fermentation.
Also, that looks like a ton of headspace for secondary. Generally you want to keep the headspace as small as possible, since you're theoretically done with fermentation and therefore have nothing to soak up oxygen that gets in. That headspace is full of oxygen, and if its been that way a long time its possible that oxidation is more of a worry than contamination. If your fermentation has restarted you can't bottle it up yet, but if you're not fermenting (a hydrometer reading or two will tell you) I'd think about getting that bottled ASAP. You'll have to wait a few days to figure out if you're still fermenting or not, or if you have an infection, so you don't wind up with bombs, but the sooner you can get it bottled the chances of oxidation will decrease (although not disappear). You may want to consider storing the bottles in plastic tubs while conditioning them either way just in case.
